Rice: Cook 1 cup white rice as per packet instructions.

Chicken: Pound 2 chicken breasts to an even thickness. Set up three bowls — one with ½ cup flour, one with 1 whisked egg and one with 1 cup panko breadcrumbs. Season the chicken with 1 tsp salt and ½ tsp pepper. Coat in flour, then egg, then breadcrumbs, pressing firmly to stick. Heat a generous pour of canola oil in a large pan to medium-high heat. Cook for 3-4 minutes per side until golden and crispy. Drain on paper towels and slice (it is okay if they are slightly under cooked as the chicken will resume cooking shortly).

Veg: Finely shred ¼ cabbage. Microwave 1 cup edamame for 2-3 minutes.

Eggs: Crack 2 eggs into a small bowl and whisk lightly. Heat a small pan to medium heat and add a drizzle of canola oil. Pour in the eggs and cook gently, stirring slowly until just set and still a little soft. Add sliced chicken on top of the egg while it is still in the pan.

Sauce: In a large cup, mix 1 cup of chicken stock with 1 tsp brown sugar, 1 tsp cornflour, 1 tbs soy sauce and mix well. Add the sauce around the eggs and cook down for 1-2 minutes, until the sauce thickens slightly and the chicken is fully cooked.

Serve: Spoon rice into bowls and top with shredded cabbage, edamame and egg/chicken. Finish by pouring the the sauce from the pan over top.